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Strawberry Pineapple Pound Cake

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This Strawberry Pineapple Pound Cake combines buttery richness with juicy strawberries and tangy pineapple for a tropical twist on a classic dessert—perfect for brunch, gatherings, or a sweet afternoon treat.

Ingredients

Scale
  • 1 cup Unsalted Butter, softened
  • 2 cups Granulated Sugar
  • 4 Large Eggs
  • 1 tablespoon Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Sour Cream
  • 1 cup Crushed Pineapple, well-drained
  • 1 cup Fresh Strawberries, chopped and lightly tossed in flour
  • 1 cup Powdered Sugar (for glaze)
  • 2–3 tablespoons Pineapple Juice (for glaze)

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease/flour a loaf or bundt pan.
  2. Combine Ingredients: Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in vanilla and sour cream.
  3. Prepare Your Cooking Vessel: Whisk flour, baking powder, and salt. Toss strawberries and pineapple with 1 tablespoon flour.
  4. Assemble the Dish: Mix dry ingredients into wet. Fold in floured fruit gently.
  5. Cook to Perfection: Pour into pan and bake for 60–70 minutes, until a toothpick comes out clean.
  6. Finishing Touches: Cool 15 minutes in pan, then transfer to a rack. Whisk glaze and drizzle over cooled cake.
  7. Serve and Enjoy: Slice and enjoy with whipped cream or fresh fruit.

Notes

  • Use room temperature ingredients for even mixing.
  • Drain fruit well to prevent sogginess.
  • Flour the fruit to keep it from sinking.
  • Cool fully before glazing to prevent melting.

Nutrition

Keywords: strawberry pineapple cake, tropical pound cake, fruity dessert, bundt cake, spring baking

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